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Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso
Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165398/ https://www.ncbi.nlm.nih.gov/pubmed/30177591 http://dx.doi.org/10.3390/foods7090143 |
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author | Sombié, Pierre Alexandre Eric Djifaby Compaoré, Moussa Coulibaly, Ahmed Yacouba Ouédraogo, Jeremy Tinga Tignégré, Jean-Baptiste De La Salle Kiendrébéogo, Martin |
author_facet | Sombié, Pierre Alexandre Eric Djifaby Compaoré, Moussa Coulibaly, Ahmed Yacouba Ouédraogo, Jeremy Tinga Tignégré, Jean-Baptiste De La Salle Kiendrébéogo, Martin |
author_sort | Sombié, Pierre Alexandre Eric Djifaby |
collection | PubMed |
description | Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well as the antioxidant and anti-lipid peroxidation activities amongst the cowpea varieties. Pearson correlation coefficient analysis showed that the ferric reducing ability (r = 0.954) and anti-lipid peroxidation (r = 0.616) were positively correlated with the total phenolic content. A significant relationship between cowpea ferric reducing ability and anti-lipid peroxidation (r = 0.64) was also revealed. However, nitric oxide scavenging potential was found not to be related to its total phenolic and total flavonoid content. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals scavenging potentials were not correlated with the total flavonoid content. The pigmented seeds of cowpea varieties possess higher total phenolic, total flavonoid content, ferric reduction ability, and anti-lipid peroxidation activities than the colourless ones. The results obtained from this study suggest that Burkina Faso cowpea cultivars are rich in phenolic compounds and have significant antioxidant and anti-lipid peroxidation activities. Consumption of the cowpea, particularly of coloured cowpea seed varieties, should be beneficial for chronic human diseases prevention. |
format | Online Article Text |
id | pubmed-6165398 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-61653982018-10-15 Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso Sombié, Pierre Alexandre Eric Djifaby Compaoré, Moussa Coulibaly, Ahmed Yacouba Ouédraogo, Jeremy Tinga Tignégré, Jean-Baptiste De La Salle Kiendrébéogo, Martin Foods Article Antioxidant compounds of dietary plants have been widely studied because of their bioactive properties. The objective of this research study was to analyse the health enhancing attributes of 31 cowpeas varieties from Burkina Faso. Significant variations were observed in the phenolic content as well as the antioxidant and anti-lipid peroxidation activities amongst the cowpea varieties. Pearson correlation coefficient analysis showed that the ferric reducing ability (r = 0.954) and anti-lipid peroxidation (r = 0.616) were positively correlated with the total phenolic content. A significant relationship between cowpea ferric reducing ability and anti-lipid peroxidation (r = 0.64) was also revealed. However, nitric oxide scavenging potential was found not to be related to its total phenolic and total flavonoid content. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals scavenging potentials were not correlated with the total flavonoid content. The pigmented seeds of cowpea varieties possess higher total phenolic, total flavonoid content, ferric reduction ability, and anti-lipid peroxidation activities than the colourless ones. The results obtained from this study suggest that Burkina Faso cowpea cultivars are rich in phenolic compounds and have significant antioxidant and anti-lipid peroxidation activities. Consumption of the cowpea, particularly of coloured cowpea seed varieties, should be beneficial for chronic human diseases prevention. MDPI 2018-09-03 /pmc/articles/PMC6165398/ /pubmed/30177591 http://dx.doi.org/10.3390/foods7090143 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sombié, Pierre Alexandre Eric Djifaby Compaoré, Moussa Coulibaly, Ahmed Yacouba Ouédraogo, Jeremy Tinga Tignégré, Jean-Baptiste De La Salle Kiendrébéogo, Martin Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title | Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title_full | Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title_fullStr | Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title_full_unstemmed | Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title_short | Antioxidant and Phytochemical Studies of 31 Cowpeas (Vigna unguiculata (L. Walp.)) Genotypes from Burkina Faso |
title_sort | antioxidant and phytochemical studies of 31 cowpeas (vigna unguiculata (l. walp.)) genotypes from burkina faso |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165398/ https://www.ncbi.nlm.nih.gov/pubmed/30177591 http://dx.doi.org/10.3390/foods7090143 |
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